To catch her stomach, it depends on the waiter’s tricks. Hello everyone, I am the waiter. I still remember Deng Chao eating an octopus in Stephen Chow's movie "The Mermaid". The octopus played by Luo Zhixiang suddenly stretched out eight claws from behind, and was roasted in the end. The painful expression on his face. It’s very funny when you think about it, and the freshness of octopus has been emphasized many times in many movies and TV dramas.

Therefore, during the Chinese New Year, you must make a dish of boiled octopus. It is beautiful and delicious, and it also symbolizes the new year (888). I suspect that the boiled octopus was invented by the Cantonese people, who pay attention to the original taste. As long as it's cooked, put on a soy sauce dish and it's ready to eat. The boiled octopus has a fresh and tender texture, with a slight salty taste. It is neither hot nor spicy, which is really in line with the eating habits of Cantonese people. But what I want to share today is the improved version of boiled octopus, which not only retains the deliciousness of boiled octopus, but also makes it more colorful and tasteful. Full of color and flavor!

Preliminary preparations: octopus, lettuce, millet pepper, chopped green onion

Warm reminder: You can ask the store to help handle the octopus, because it is really troublesome for the waiter to peel the skin by himself .

Step 1: Processing

The octopus you bought should be split in the middle so that its internal organs and teeth can be seen. The octopus is amazing. It looks a bit like an alien creature. Remove its teeth and eyes, and remove its internal organs. Remember that it has two pairs of teeth, and one pair is hidden deeper. After cleaning the internal organs, you need to peel off the black outer skin of the octopus. The outer skin will be tight and difficult to tear. We can put some edible salt and some warm water and scrub it once before pulling off the outer skin. Therefore, it is recommended that friends with handicapped hands directly ask the merchant to remove it for us and purchase the finished product. Just cut the clean octopus into strips and cut the thicker legs into two.

Step 2: Garnish

For a piece of lettuce, cut it vertically and then into thin slices. Remember to cut it as thin as possible, otherwise it will not be easy to shape later. Take another green onion, just cut the white outer part into thin strips. Cut green onion into thin strips, and prepare some thin strips for millet pepper. This way all the side dishes are cut.

Step 3: Steaming

Boil the lettuce first, add oil after the water boils, put the lettuce slices into the pot and steam for a while, then add some food Salt can increase the green color of lettuce. Steam the lettuce for 3 minutes, remove from the pot and set aside, place on a plate. Family members who like to do things can gently fold the lettuce slices in half and stack them along the edge of the bowl to form a petal shape. This is also a yearning for flowers to bloom and wealth in the coming year.

Step 4: Steaming Octopus

Place the octopus in the boiling water and use a colander to catch it. Because Cantonese people believe that food should not be cooked for too long, as cooking it for too long will affect the nutritional value of the food, so the waiter only recommends cooking it for 1 minute before it is ready. The octopus cooked for this time will be extremely tender and not too old. Place the cooked octopus into the plate on which the lettuce has been spread.

Finally: pour hot oil

Finally, we arrange the lettuce and octopus to make them look nice. Add shredded green onions, shredded peppers, and chopped green onions. Then burn a stream of hot oil. When the oil temperature is 80% hot, pour it on. The scalding hot oil will bring out the most aroma of the octopus. Finally, add soy sauce and oyster sauce to increase the taste. If you like it lighter, you can omit it, or make a separate soy sauce dish for dipping.

Well, today’s original octopus has been transformed into a delicacy suitable for all ages after some manipulation by the waiter. It’s the Chinese New Year. If only such a delicacy were placed on the New Year’s Eve dinner table , I think everyone will give a thumbs up to your cooking skills.

With fresh octopus and crispy and delicious lettuce, who can resist such a delicious dish? However, I heard that Cantonese people like to put some mustard on the fresh octopus. The waiter is not used to the pungent taste of mustard. All in all, the most important thing about this dish is to ensure that the octopus is fresh and tender, and remember not to cook it for too long.